Guinness Stew

Stewed in it's own Juices

Stewed in its own Juices

I had to share this.  I had some leftover Guinness from St. Patty’s day and decided to make some stew.  I have never made a stew before so this was my first stab at the recipe.  I used a large Spanish Onion, a half a bag of carrots, a large celery stalk, a small can of tomato paste, 1.5 lb’s of stewing beef chunks (I picked out ones with the most fat marbled on them), 1 pint of Guinness, a can of beef broth, 2 cloves of garlic, salt, pepper, thyme, and 2 bay leaves. 

I served this up with some buttered egg noodles and a side of imported Polish red cabbage. 

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Guinness Stew

I dredged the beef in some flour, and fried the beef till it was brown with the onions, and garlic, I fried up the tomato paste with it, then deglazed the pan with the Guinness.  Then I added the rest of the ingredients and simmered it on low heat for approximately three hours. The meat and the Guinness were “stewing in their own juices,” so I finally understood that cliche.  The aroma by itself was amazing.  The sheen on the stew in the pot was glistening with delight.  Truly it was a site to behold, and the taste was quite prooftastic.